This was the thought process for this meal: bought radishes at the market because they looked good. Had no idea what to do with them beyond salads and stir fry. Their color made me think of pickled onions, Mexican style. Would it work with radishes? Might as well make fajitas and find out!

I’ve made chicken satay before, but I think I may prefer this non-dairy based marinade to my usual one. Served with the same peanut sauce (or about, didn’t really measure). This really benefits from time on the grill instead of the oven or stovetop. Got the idea from “The Gas Grill Gourmet”.

It’s been awhile since I threw an “Mmmm, bacon” recipe at ya. This one comes to you from “Almost Meatless”, a cookbook by fellow foodwriter Joy whose blogs I read, and her collaborator Tara. It’s a lighter recipe than most carbonaras, while still using the classic egg sauce technique. Spring veggies keep the dish bright and seasonal. I stuck fairly close to the original recipe.Continue reading →